Caramel Buttercream

Happy New Year! Welcome to my first recipe post of 2017 (although I did share Josh’s cars and lorries birthday cake in my gallery a few days ago).

Everywhere I look so far this year I’m seeing super healthy recipes for all those people who’ve made resolutions to eat a bit better this year (including me, although you wouldn’t know it from this!). I’m staging a little rebellion on here and sharing my caramel buttercream recipe because…

I love this buttercream and I wanted to share it with you.

If you’re anything like me then you won’t be able to stick to completely healthy resolutions. I’ve actually been really good so far this year but I’m the sort of person that needs to have the occasional treat. I’d seriously recommend this buttercream on top of your favourite cupcakes if you’re in need of one.

I have actually shared this recipe before as the topping of my millionaires’ cupcakes (chocolate cupcakes with a hidden caramel and shortbread centre, topped with caramel buttercream and sprinkled with a little extra shortbread). However, I decided that it deserved a post in its own right so that it’s really easy for you all to find when you need it.

What You’ll Need

Before you start, make sure you have all of the equipment needed.

NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen.

INGREDIENTS

150gcaramel sauce - you can use ready made or make your own using my recipe – you’ll need 1 batch.

INSTRUCTIONS

Cut the butter (150g) into cubes and then beat it (by hand or with an electric mixer on a low speed) until soft.

Beat in the icing sugar (150g) (I do this a tablespoon at a time to avoid it flying everywhere and covering my kitchen).

Once the butter and icing sugar are fully combined, beat in the caramel sauce (150g).

NOTES

This recipe makes enough icing for 9 cupcakes (decorated as in the pictures) or to cover and fill a 7″ (17.5cm) round layer cake.

You can find the recipe for the caramel cupcakes hiding under the caramel buttercream here. If you fancy using a different flavour of cupcake you can find all of my recipes in my cupcake index.

A few extra notes for buttercream success...

If you’re making your own caramel sauce to use in this recipe then make it in advance and leave it in the fridge to cool completely before using it for your buttercream.

Make sure your butter is soft (but not melted) before you start. I take mine out of the fridge a couple of hours before I want to make buttercream or I find that my buttercream can end up a little bit lumpy.

If you want your buttercream really smooth then make sure you keep your mixer on a low speed. It’s tempting to turn the speed up to get it made quicker, but I find that this adds little air bubbles. If your buttercream starts to get a little soft then pop it into the fridge for 10-15 minutes to firm up a little before using it.

WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List

How to make salted caramel buttercream

If you’re a fan of salted caramel then this buttercream can be easily adapted by simply mixing in a little ground rock salt. I find that everyone I meet likes a different level of salt (as I didn’t each much when I was little I notice if only a small amount is added). To get it just right I’d suggest adding a few twists at a time, beating it in to make sure it’s evenly distributed, have a little taste and add some more if you think it’s needed.

If you’re piping the buttercream you should be fine with a large nozzle, but may have trouble with the salt crystals causing blockages in a smaller nozzle.

Free From/Suitable For…

Suitable for Vegetarians

Egg-Free

Gluten-Free

Nut-Free

Soy-Free

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

114.1Kshares

Reader Interactions

Comments

Are you planning on just icing between the layers, or also covering the outside of the cake? How thick would you like the icing to be? Are you planning on just doing a covering or will it be piped? (e.g. in swirls – piped icing usually uses more than just having a layer).

Maritzasays

May 26, 2020 at 4:38 pm

Hello, I really like your recipes. What nozzles do you use for these cupcakes? Greetings, Maritza

This recipe is designed to use caramel sauce. If you want to use extract then I’d recommend following my vanilla buttercream recipe, substituting the vanilla extract for caramel (you may need to add more/less depending on the strength of flavour you’d like).

Nadia Ahmedsays

May 13, 2020 at 11:32 am

If I wanted to make it into more off a lotus style cream- can I substitute the caramel with lotus spread?

I’ve seen different types of caramel. Some that crystalize and have a gritty taste, some that come out every rich and thick and has more of a candy texture. The best I’ve ever had was from a Michigan restaurant that was a silky smooth buttercream with a fantastic rich caramel taste that was irresistible. I tried other recipes before coming to the conclusion that maybe combining a caramel sauce to a buttercream would give me the results I’d need. Needless to say I was surprised when I saw your recipe. Is this possibly the results I will achieve once I attempt yours?

I haven’t been to that same restaurant so I have no idea whether this buttercream is what you’re after, but it is a very smooth, very caramel-y buttercream so hopefully it should be something similar to what you’ve tasted before. If you decide to give it a try, please come back and let me know how it compared.

Reggiesays

May 31, 2019 at 12:51 pm

Okay, I’ll definitely do that. Having family over this weekend for my granddaughters birthday party. I may have that one for the adults. Will I achieve a moist cake using the recipe for the caramel cake? I usually use buttermilk in my cakes to achieve a moist richness in my cakes.

Annette Dixonsays

May 25, 2019 at 10:00 am

This frosting is delicious! I tweaked it to have enough for a three layer 9” cake.

Annette, thanks for the response. I will most likely do the same to make sure I have enough to cover the cake. I’m determined to duplicate the recipe I enjoyed so much. I was really trying to get it shipped to me. Lol

Kathysays

October 26, 2018 at 11:16 am

Thank you so much for your caramel buttercream, sauce and cupcake recipes. Made some today and they were a huge hit!

There’s no reason why not, but you might find it a little too rich/firm. Personally, for a doughnut filling, I’d be tempted to go for just the caramel sauce.

Stephan Wegenersays

September 18, 2018 at 2:45 pm

Ah, thanks for the tip! What I may do is do two batches, one with the cream and one with the sauce and see which people prefer.

Charlotte Oatessays

September 18, 2018 at 3:34 pm

Good plan!

Freysays

August 24, 2018 at 4:12 am

These look amazing!! Both the cupcake and the frosting. I’m making this for a party tomorrow and was wondering if it’s alright to frost the cupcakes tonight? It won’t melt or anything? It’s sort of still winter here so I’m hoping it should be alright? Thanks!!

It should be fine if where you are is cool. If you expect it to be warm them you can store them in the fridge, just let them come up to room temperature before serving so the cake is soft.

Holly Schwennesensays

August 10, 2018 at 12:34 am

Made this today and it is divine. I’m just starting to branch out into adding extra flavours to my cakes/icings and this recipe is going to be a keeper. I also used your caramel sauce recipe, yum. I will be making these both again. I’ll also be looking at your other recipes. Thank you.